31 July 2014

OFF CAMERA: THE DOGFISH INN

I'm loving my husband's new(ish) beer column for BYT for MANY reasons, one of which is that I get to hang out and take pictures while he's beer-tasting or brewery touring or – as was the case a few weeks ago – touring brand new beer-themed hotels. I'll direct you to his write-up for the full 411 on the Dogfish Inn, but there's one thing he didn't linger on that does bear mentioning: it's soooooooo pretttttttyyyyyy. Flooded with natural light and with near-perfect styling, the lobby alone was lust-worthy in 47 different ways (and filled with some really amazing, American-made brand collaborations with Woolrich, City Lights Bookstore, Apolis, and more). Thanks so much to the team at Dogfish Head for having us!

thanks also to the GM East Team/#DistrictDrive for helping make our DC to DE road trip happen!

SHARE ON FACEBOOK | TWITTER | google +

Labels: , ,

30 July 2014

WORKSPACE [21]

Meeps is my neighborhood vintage shop, making them my first (and often only) stop when I'm in need of an indefinable SOMETHING going into a weekend. The second exceptionally curated vintage outpost from the team behind Treasury + the Treasury Lithics line, owners Cathy Chung + Katerina Herodotou keep the racks filled with casual vintage from the 1960s onward. From patch-covered denim jackets to kimonos and worn-in tees, it's all served up alongside an A M A Z I N G collection of re-worked, one-of-a-kind jewelry, crafted in-house from salvaged antique and vintage jewelry parts. Above, a few shots from their most recent, hands-on crafting session.

Meeps DC website + insta
Workspaces [1-21], here.

SHARE ON FACEBOOK | TWITTER | google +

Labels:

29 July 2014

OFF CAMERA: N Y C

I made a quick overnight trip to NYC last week, tagging along with men's lifestyle collective Mutiny DC as they met with designers, hit trade shows + scouted for next season. I came home visually R E F R E S H E D, to say the least; above, a few snaps from a busy little 36 hours.

SHARE ON FACEBOOK | TWITTER | google +

Labels: ,

28 July 2014

HOW DO YOU DO: ZUCCHINI, RICOTTA + PINE NUT PASTA

Figs! Heirloom tomatoes! APRICOTS + PEACHES. It's not hard, in late July, to forego cooking almost entirely, opting instead to make dinner out of a few cold glasses of rosé, some prosciutto, and the weekend's Farmer's Market scores, sliced up/sea-salted/eaten straight off the cutting board.

My own weekend haul involved a Jansport full of SUMMER SQUASH from Tree & Leaf Farm, and after two days of photo shoots and workshop-teaching, last night those aforementioned late July leanings met some serious Sunday L A Z Y. While comfort food was in order, spending more than about four minutes in the kitchen was not – and so: ZUCCHINI NOODLES.

Whether you Spiralize or mandoline or julienne or W H A T E V E R, zucchini noodles are lo-hassle but hi-impact, meaning that they look amazing on a plate with a next to nothing prep time. Served allllmost raw (snuggling up for a just a few minutes in a skillet with pine nuts + garlic), they're also an excellent vehicle for fresh ricotta (see: COMFORT FOOD). Follow up with a huge piece of dark chocolate and some white wine and four episodes of Summer Heights High and then B E D (you probably have a handle on how to spend a Sunday night, but I'm just saying, that's been working out really well over here as of late).

ZUCCHINI PASTA WITH RICOTTA + PINE NUTS (serves 2)

1 each medium-sized Yellow + Green Zucchini
2 large cloves Garlic, sliced thin
1/4 cup Pine Nuts
1/4 cup fresh Ricotta
a small handful Basil
flaked Sea Salt + fresh Black Pepper
good Olive Oil, for the skillet and for drizzling
1/2 Lemon

1. Make your zucchini noodles using your favorite method + E Q U I P M E N T. Spread in a thin layer over paper towels, and sprinkle with flaked sea salt to draw out the water. Let sit for ten minutes and pat dry with fresh paper towels.
2. Heat 2 tsp. olive oil over med-hi heat in a large, non-stick skillet, then add garlic and pine nuts. Sautée for 5 minutes or so, until garlic begins to brown and pine nuts start to toast.
3. Turn the heat to hi, and immediately add the zucchini noodles. Using tongs, toss a few times throughout the next 5-6 minutes, until warmed through and tossed evenly with the garlic + pine nuts.
4. Remove from heat and plate. Top with fresh ricotta + basil, squeeze with fresh lemon juice to taste, and serve immediately.

SHARE ON FACEBOOK | TWITTER | google +

Labels: ,

27 July 2014

SUNDAY

a little seashell + crystal moment in my friends' backyard: M E D I T A T I O N  S T A T I O N , to the max.

SHARE ON FACEBOOK | TWITTER | google +

Labels: